This study was conducted to investigate the antibacterial activity of Silybum marianum (silymarin) against Proteus spp. bacteria isolated from minced meat. Two concentrations (1000 μg/ml and 2000 μg/ml) of Silybum marianum were assayed against proteus spp., by inoculating minced meat for (60 and 120 min): and stored at refrigerator temperature for 24, 72, and 120 hours, respectively; the bacterial counting was done on selective media. The results showed that proteus spp. were resistant to low concentrations of silymarin, while the inhibitory concentration of silymarin against Proteus strains was ≥ 2000 μg/ml. It was concluded that silymarin is a more beneficial antibacterial in the 2000 μg/ml concentration for the elimination of Proteus spp. pathogenic bacteria in minced meat than in the low concentration.
Key words: Proteus, Silymarin, Antimicrobial
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